Hot cross bun rocky road recipe
Created by The Tesco Recipes team
Use up chocolate mini eggs and hot cross buns in this fun Easter twist on rocky road. This is a brilliant no-bake treat for all the family to help make (and eat) – you'll have 20 squares, but we don't think they'll kick about for long!
See method- Makes 20 pieces
- Takes 15 mins plus 2 hrs setting
- 196 calories / serving
Ingredients
- 100g butter
- 150g milk chocolate, broken up
- 150g dark chocolate, broken up
- 2 tbsp golden syrup
- 2 hot cross buns, halved and toasted
- 100g digestive biscuits, broken up
- 100g chocolate mini eggs, chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 815kJ 196.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 19.6gProtein 2.5gFibre 1.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Line a 20cm square tin with baking paper. Place a heatproof bowl over a pan of simmering water and melt together the butter, chocolates and golden syrup. Stir well, then take off the heat.
- Tear the hot cross buns into small pieces, then stir into the chocolate mix, along with the digestive biscuits and most of the mini eggs.
- Scrape the mixture into the tin and use the back of a spoon to spread it into the corners. Scatter over the reserved mini eggs, then transfer to the fridge for at least 2 hrs (or up to 24 hrs) to set. Cut into 20 (4 x 5cm) pieces to serve. They’ll keep in a sealed container for up to 3 days.
- See more Easter chocolate recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
